Sunday, August 13, 2006

This one is from Jamie also.I first had this recipe after I gave birth to my firstson in 2002. Someone brought it over to my house. Ihave vivid recollections of my husband, dad, andbrother-in-law watching an Alabama football game andchowing down on this soup! I made a few 'Jamie'adjustments to get it just like I wanted it, and havehad no complaints...only empty bowls!

This is an excellent 'comfort' food. I made it todayfor my Mom. This was the only thing that sounded goodto her.

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2 can cream of chicken1 can cheddar cheese soup1 can rotelle (drain for less spice)2 can chicken broth1/2 small block of velveeta4-5 chicken breasts, cooked and cubed1 pkg taco seasoning

While cooking chicken, put soups in a large pot. Mixall soups with just one soup can full of milk. Onlyafter you have mixed until there are no lumps, addbroth and rotelle. Then add taco seasoning andcheese. Once chicken is cooked and cubed, add tosoup. Let simmer 30 minute to an hour to allowflavors to mix. You can also make this is the crockpot and/or use canned chicken.

Serve it with shredded cheese, sour cream, etc on top.You can toast or warm some tortillas for the side,but my family enjoys tortilla chips to dip in it! Itfreezes well too.

***Note from Crystal*** I've made this soup before & it is incredibly good!

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